About the Guests Helene Kennan is the founder of Kennan Food Strategies, a consulting firm focused on the intersection of food, technology, and hospitality operations. Conor Seargeant is the Vice President of Restaurants at Headington Companies in Dallas, Texas, overseeing a portfolio of food and beverage concepts across the group’s hospitality properties. Episode Overview Artificial […]
How AI Will Change Fine Dining Forever Ep. 157 Read More »
About Chef Casey Wall Casey Wall is an Australian chef who spent 15 years building his career in Melbourne before returning to the United States to open Le Calamar in Austin. His resume spans two countries and two culinary cultures — in New York he worked at Le Cirque and The Spotted Pig, and in
Behind the Pass with Chef Casey Wall: Mistakes, Metrics & Mental Health Ep. 156 Read More »
About Chef Dan Kennedy Dan Kennedy is a chef with over 20 years of experience in high-end restaurant kitchens. He served as Head Chef of Pasta|Bar Austin, a fine dining tasting menu concept that earned a national reputation for its pasta-driven seasonal menus and precision cooking. He is also a visible presence on social media,
About Chef Kyle Knall Kyle Knall is a three-time James Beard Award semifinalist and the chef-owner of Birch in Milwaukee, Wisconsin — a restaurant built around simplicity, seasonal ingredients, and a deep commitment to Midwestern sourcing. He has spent his career developing a culinary philosophy rooted in restraint and precision, and is widely regarded as
Chef Kyle Knall on Simplicity, Seasonality & Restaurant Culture Ep. 155 Read More »
About Aaron Bludorn & Allie Peña Aaron Bludorn is the chef and owner of the Bludorn Hospitality Group in Houston, Texas. He grew up in the Pacific Northwest, trained at the Culinary Institute of America in Hyde Park, and built his career working under Douglas Keane and Daniel Boulud, eventually rising to Executive Chef at
Aaron Bludorn & Allie Peña – Mentorship, Leadership & Kitchen Tools Read More »
About Chef Danny Kievit Danny Kievit is a born and raised Austinite who trained at the Culinary Academy of Austin and built his restaurant career working at some of Austin’s most established kitchens — Jeffery’s, Truluck’s, Castle Hill Café, Reeds Supper Club, and Moonshine Patio Bar and Grill. In December 2019 he founded Leave It
Danny Kievit on Building a Private Chef Brand & Cooking for Celebs Ep. 153 Read More »
About Barclay Dodge & Heather Kunzer Barclay Dodge grew up in Aspen, Colorado and began cooking in local kitchens as a teenager. He trained at the California Culinary Academy in San Francisco before working in Michelin-starred restaurants across Spain and New York, including a formative stint at El Bulli — Ferran Adrià’s three-Michelin-star restaurant in
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About Chef Jakub Czyszczon Jakub Czyszczon is a high-level competition chef who has competed at both the Ment’or Young Chef competition and been a part of the supporting team for the Bocuse d’Or — two of the most demanding culinary stages in the world. Known for his technical precision, his approach to pasta as a
Jakub Czyszczon on Pasta, Pressure & the Path to Greatness Read More »
About Chef Rogelio Garcia Rogelio Garcia is a Michelin-starred chef and the culinary force behind Auro at the Four Seasons Napa Valley, one of the most celebrated fine dining destinations on the West Coast. Born in Mexico and trained through some of the most demanding kitchens in America, Garcia brings a deeply personal cooking philosophy
Michelin Star Secrets: Rogelio Garcia | Chef’s PSA Ep. 150 Read More »
About Chef Mathew D. Peters Mathew D. Peters is the first American chef to win the Bocuse d’Or — the most prestigious culinary competition in the world. A product of the Thomas Keller organization, Peters trained at The French Laundry and Per Se before competing and winning on the world stage in Lyon, France in
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